1. Preheat a grill set on high. Brush the pork with olive oil and season with salt and pepper.
2. Grill for 4 to 5 minutes on each side. The outside should be charred (not burned), but the meat should be light pink in the middle.
3. While the chops cook, brush the peach halves with oil and add to the grill face-down.
4. Grill for 5 minutes or until soft. Remove, slice and toss with the pine nuts, onion, blue cheese and vinegar. Add salt and pepper to taste.
5. Top each chop with half the salad and serve.
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